Grease 9-inch springform pan and line bottom with parchment paper.
In food processor, combine 1 cup dates, oats, almonds, cashews, hazelnuts, walnuts and coconut oil. Pulse until nuts are finely chopped and mixture forms sticky dough. Press into bottom of prepared pan and refrigerate.
Chop remaining dates. In medium saucepan set over medium heat, bring rice, almond milk, chopped dates, cinnamon stick, lemon zest and salt to boil. Reduce heat and simmer, stirring often, for 15 to 20 minutes or until rice is tender. Remove cinnamon stick.
Sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes or until dissolved. Stir into warm rice pudding, then pour mixture over prepared base. Refrigerate for 1 to 2 hours or until set.
To serve, sprinkle with ground cinnamon before slicing.
Top the tart with fresh strawberries if desired.
This rice pudding is also delicious on its own (without a crust or gelatin) for a quick treat.